Saffron Mushroom Risotto

local_grocery_store Ingredients

• 1 cup Arborio rice, uncooked
• 4 cups Chicken or vegetable broth, warmed
• 1/2 cup White wine, optional
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 teaspoon Saffron threads, soaked in 2 tablespoons of warm water
• 8 ounces Mushrooms, sliced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons Butter, unsalted
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a large saucepan, melt the butter over medium heat.
2. 2.Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent and fragrant.
3. 3.Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
4. 4.Add the Arborio rice to the pan and stir to coat it with the butter, onion, garlic, and mushrooms.
5. 5.If using, pour in the white wine and cook until it has evaporated.
6. 6.Add a ladleful of warm broth to the pan and stir gently. Allow the rice to absorb the broth before adding another ladleful. Continue this process, stirring occasionally, until the rice is creamy and al dente. This should take about 20 minutes.
7. 7.Stir in the soaked saffron threads along with the water they were soaked in. This will give the risotto its beautiful yellow color and distinct flavor.
8. 8.Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
9. 9.Let the risotto rest for a few minutes before serving to allow the flavors to meld together.
10. 10.Serve the saffron mushroom risotto hot, garnished with some additional grated Parmesan cheese and a sprinkle of fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, use vegetable broth instead of chicken broth.
• chevron_rightMake sure to use good-quality saffron threads for the best flavor and color.
• chevron_rightIf you don't have white wine on hand, you can omit it or substitute with additional broth.
• chevron_rightLeftover risotto can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of broth to restore its creamy consistency.
• chevron_rightFeel free to experiment with different types of mushrooms for added flavor and texture.